Investigative study of olives oil extraction using economic methods

Olive oil is a liquid fat obtained by pressing entire olives and extracting the oil from olives, which are a common Mediterranean tree crop. It’s used in various dishes, including cooking, frying, and salad dressing. Because of the availability of olive resources in Iraq, the country can develop and expand its olive oil production significantly. Soxhlet and supercritical fluid extraction techniques, among others, must be investigated further to determine the most cost-effective and ecologically friendly procedure that can be scaled up for commercial production of olive oil. The most generally used technique for extracting phenolic chemicals, Soxhlet extraction, was reviewed in this paper. This extraction technique offers several benefits, including cheap processing costs, ease of use, excellent performance, favorable for complete extract recovery, and reduced time and solvent consumption. The aforementioned procedure also investigated a pre-treatment of microwave heating prior to Soxhlet extraction. Electromagnetic energy conversion into thermal energy was accomplished using microwave heating. The rate of heating increases if the sample absorbs the electromagnetic energy effectively. Soxhlet was compared to a pre-treatment before Soxhlet and to only Soxhlet.